Malbec Beef Stew

sauteing the veggies

I really like red wine and especially favor Malbec. While Malebec may have originated in France, it really has been perfected in Argentina. You can expect deep red colors and intense flavors, with notes of blackberry, plum, leather and pepper. With its robust tannins, it pairs perfectly with steak. So, of course, I decided to use Malbec to make a spring beef stew. Spring? Stew? Crazy, I know, but it’s been raining all week and I wanted something warm. You can serve this stew over wide egg noodles or even warm, creamy polenta. It also freezes really well, so make a little extra and you’ll have a meal ready for a busy night. – Chef Ro

simmer for 3 1/2 hours

2 1/2 to 3 pound beef brisket
1 (750ml) bottle of Malbec
4 Tbsp olive oil
salt and freshly ground pepper
1 (4-oz) piece pancetta, cut into 1/4-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
1 stalk celery, chopped into 1/2-inch pieces
2 cloves garlic, peeled
6 ounces green beans, halved
4 medium red potatoes, cut into large dice
2 sprigs fresh rosemary
2 sage leaves
1 (15-oz) can diced tomatoes
4 cups beef broth


1. Place the beef in a 13 by 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for another 1 1/2 hours.
2. Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
3. In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the meat on all sides with salt and pepper. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining oil. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, celery, garlic, green beans, potatoes, rosemary and sage. Cook for 3 minutes. Pour the reserved wine, tomatoes and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the meat to the Dutch oven and bring the liquid to a boil. Cover and simmer for 3 to 3 1/2 hours or until the  meat is very tender.
4. Remove the meat and the rosemary sprigs from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-size pieces. Add the shredded meat into the stew and cook until warmed through, about 5 minutes.
5. Serve over wide egg noodles or creamy polenta.

About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips.
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